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Broccoli
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Identity Card
Name: Broccoli (Brassica oleracea L. brotytis cimosa)
Type of product: Annual herbaceous plant
Planted: Between August and early September
Harvested: From October to March |
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SERVE YOUR GUESTS A FLOWER |
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Cooking broccoli is tantamount to cooking flowers. As a matter of fact broccoli happens to be a flower head consisting of a cluster of tiny round blossoms growing at the tip of a plant characterized by a short stem and crinkled, deep green leaves belonging to the Cruciferae family. It has been highly prized ever since ancient times when it was considered to have medicinal properties, qualities that are still attributed to it thanks to its scientifically proven ability to prevent cancer (eating broccoli at least once a week helps to prevent the development of tumors) and remarkable nutritional value. A serving of broccoli provides a healthy dose of calcium, vitamins, fiber and mineral salts as well as promoting natural intestinal peristalsis. Plus, it is of great benefit to pregnant women and growing children.
It's best to select plants with firm stems, a brilliant green color and with tops that are well closed. The outer appearance ensures the creaminess and sweetness of the flowers. If broccoli is not eaten right away it can be stored for a couple of days in a cool place with the heads down, or placed in the refrigerator, making sure you place it in the least frigid section, and wrap it in a soft cloth if it hasn't already been washed. Once it's been lightly boiled, it can be frozen. Broccoli is also very good to eat raw, simply dipped in oil with a few drops of balsamic vinegar (in pinzimonio) or dressed with a little dollop of mayonnaise. Steamed, it provides a very fine flavor on its own as a vegetable side dish.
It is flavorful because in addition to the head, one also cooks the stems, once the leaves have been removed and the woody parts have been scraped away. Its delicate flavor also makes broccoli a favorite ingredient for first and main courses. One especially tasty way of enjoying it is in a dish of Gnocchi del contadino, featuring, of course, broccoli, as well as cabbage, cauliflower and sweet peppers. Another great way of enjoying broccoli is with Orecchiette pasta. First you lightly fry a mixture of garlic, olive oil and red peppers to which you then add broccoli that has already been boiled, continuing to cook this mixture until its well done and creamy. In the meantime, boil the Orecchiette in the same water you used for boiling the broccoli. Once the Orecchiette have been drained you add the broccoli sauce and top with grated pecorino cheese.
The sweetness of this vegetable also goes very nicely with the savory tang of anchovies or the rich succulence of sausage. It can even be creamed and added to the dough used for making gnocchi, or incorporated into polenta. The water used for boiling broccoli, an excellent cooking ingredient, has also proven to have an outstanding tonic and anti-inflammatory action when used as a poultice applied directly to the skin.
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